Beef Smudge

Ingredients

• 2 lbs. of raw beef
• two or three slices of salt pork
• add 3 onions sliced
• water enough to make a good, rich gravy
• season to taste
• cook slowly two hours or more
• Just before serving add 1 pint of dumplings
• 1 pint of flour
• 1 teaspoonful cream of tartar
• 1/2 teaspoonful soda
• salt
• mix with milk or cold water

Method

1. 1

   Mix with milk or cold water, soft enough to drop from a spoon, cook 15 minutes.

2. 2

   If necessary, thicken the gravy a little, serve at once.

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 18. The excerpt below is the record exactly as published.

BEEF SMUDGE. 2 lb?, of raw beef, cut iato small pieces, two or three slices of salt pork fried, place the meat in the fat and let it brown nicely, -Stir often to prevent burning, then remove the pork an i add 3 onions sliced, and water enough to make a good, rich gravy, season to taste and cook slowly two hours or more ; covered closely. Just before serving add i pint of dumplings made by taking i pint of ilour, I teaspoonful cream of tartar, J^ teaspoonful soda, salt, and mix with milk or cold water, soft enough to drop fr ra a spoon, cook 15 minutes. If necessary, thicken the gravy a little, aerve at once. Do not lift the cover until the 15 minutes are up, and do not cook them too hard ; but be sure they do not stop boiling. Mrs. S. M. Pennell. BEEF LOAF. 3 lbs. of raw beef

Cook this with the app: pantry check, scaling, and the assistant.